<b>Derrumbes Oaxaca</b> is a perfect example of a <b>mezcal</b> from the Central Valley of Oaxaca. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills, brought slowly down to 48% abv before being rested for up to three months and then bottled.